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-1/4 cup butter
-16 ounces sour cream
-1/3 cup granulated sugar
-1 teaspoon salt
-2 envelopes active dry yeast
-1 tablespoon granulated sugar
-1/2 cup warm water
-2 large eggs
-6 cups flour
-1/2 cup granulated sugar
-2 teaspoons ground cinnamon
-1/4 cup butter, softened |
- Cook butter, sour cream, sugar and salt in saucepan over low heat until butter melts. Stir often.
- Dissolve both packets of years into 1/2 cup warm water and 1 tablespoon sugar. Let stand 5 minutes or until the yeast starts to bubble.
- Add the butter mixture, eggs, and 2 cups of flour and beat with a mixer for two minutes or until it becomes smooth.
- Gradually add enough of the remaining flour to form a soft dough.
- Place dough on a lightly floured surface and knead until smooth. This will take approximately 10 minutes.
- Place dough in a greased bowl. Turn the dough so that the grease covers all sides of it.
- Cover and let rist in a warm place for approximatley one hour or until it doubles in size.
- Stir 1/2 cup of sugar and cinnamon and set aside for later.
- After the dough has risen, punch it down and divide it in half.
- Place one portion on a slightly floured surface and roll it with a rolling pin into a rectangle approximately 10x22.
- Spread half of the butter over the surface of the dough with a spatula and sprinkle half of the cinnamon and sugar mixture over it as well.
- Start on the long side of the dough and roll it like a jelly roll. Place roll seam side down on a greased baking sheet and bring the ends together to form an oval ring. Pinch ends together to seal.
- Repeat with remaining dough.
- Cover and let rise for 20 minutes or until it doubles in size again.
- Bake at 375ยบ for 15-20 minutes or until golden brown.
- When cake is cool, decorate with powdered sugar frosting and sprinkle with bands of colored sugars in purple, yellow and green.
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